French Silk Pie

French Silk Pie
French Silk Pie

If you want to knock their socks off this summer with your own special pie, consider giving this recipe a try.  I remember the first time I had French Silk pie and the amazing flavor and texture of it; so rich and so smooth. I couldn’t put my finger on what it was that made that pie so flavorful and unique, yet so deliciously chocolate. I looked for recipes and tried about three, but I just couldn’t quite get the right texture.  I tried it at the few different restaurants I knew served it.  Over time, as restaurants often do, they simplified their recipes and most of them are now little more than a creamy type of Jello instant pudding with cool whip.  I remembered the original pie I had eaten being firmer and more like butter.  Of the recipes I tried, they were each close, but not quite what I recalled.  So I ended up developing my own version of a French Silk pie.  First of all, I do NOT put it on a graham cracker crust.  If I wanted to do that, I’d just buy some Jello Instant Pudding and call it good.  That, by the way, is called “Sex in a Pan”, by some.

  • 8 oz of your favorite dark chocolate (Click the link to see the different varieties you can use to make this recipe your own..)
  • 2 eggs
  • 12 oz. unsalted butter, soft
  • 2/3 c. powdered sugar
  • 1 and 1/2 c. cream (whipping cream)
  • 1 baked pie crust

In a double boiler, melt chocolate and 1/2 c. cream slowly together, stirring frequently.  While that’s melting, whip the butter and sugar together for just a couple minutes until they are mixed well.  You don’t want it fluffy.  Add eggs and mix them well.   Keep checking and stirring the cream and chocolate  until the chocolate melts.   Pour the chocolate mixture into the butter mixture and stir until it’s all it is uniform in color and very smooth.  Pour the mixture into a pie crust and chill at least six hours.  Overnight is great, too.  Be sure to place some plastic wrap on the top so it doesn’t develop a skin while chilling.

A VARIATION YOU CAN TRY:  Cool the cream and chocolate mixture first. Then whip it like regular whipping cream and fold it into the butter, sugar and eggs.

Whip It
Whip It Stabilizer to keep whipped cream firm longer.

Just before serving, whip the remaining cup of whipped cream for the top.  I highly recommend adding a product called “Whip-It“.  It helps to stabilize the whipped cream and keep it from losing it’s form so quickly.   Afterwards, garnish it with shaved chocolate.

This recipe makes one 9 inch pie.



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